The new Annie Dennis cook book

the second day, sliced and stewed in sauce. Seed enough raisins to fill a quart measure heaping full; prepare one pint of dried currants, a half pint of preserved citron cut into small pieces, and a pint of peeled apples chopped fine ; add a pound of butter, creamed, or the same quantity of fresh beef suet nicely shredded and a heaping quart of stale lightbread crumbs. If it is more convenient to measure than to weigh, one pint of butter or suet is the right quantity. Beat up light and separately the whites and yolks of eight eggs ; mix them in a large bowl or tray, with one teaspoonful of salt, without which ingredient the best made plum pudding will be insipid. Add a half pint cup of sugar and one nutmeg grated very fine. Have ready a light quart of sifted flour; with some of it flour your fruit thoroughly. Proceed to mix as follows: Have your well beaten eggs ready in the proper receptacle; add to them a pint of milk, then stir in the floured fruit, creamed butter and bread crumbs, lastly putting in just enough sifted flour to make the mass stick together in a lump. This will probably consume about the quart provided. Next dip your pudding cloth of stoutest muslin or jeans in boiling hot water and dredge over the inside a thick coating of flour. Put your pudding into it, tie up tightjly, but at the same time leave room for it to swell. Have plenty of boiling water in a roomy pot, which must be filled up again with the same if it boils away too much. By inverting a plate at the bottom of your pot you will be sure that the pudding can not stick to the bottom and burn, and if you have a strong cloth tied with trusty twine, water can not get in — the two worst mishaps that can befall the experienced cook. Cottage Pudding 2 teacupfuls sifted flour 1 rounding tablespoonful 1 teacupful sugar butter or lard 2 eggs 1 heaping: teaspoonful V2 cupful of sweet milk baking powder Mix sugar and lard or butter until light ; beat in the eggs one at a time, then add the milk, flour and baking powder. Bake in a pudding dish or pan and serve hot with a sauce. Sauce for Cottage Pudding 1 cupful sugar Vs teaspoonful of flour 1 cupful water 1 lemon (peel) Boil the sugar and water with lemon peel and add flour mixed with cold water. Let it come to a boil. Serve over the slices of pudding. Nut Pudding 9 eggs 1 teaspoonful vanilla 11/2 cupfuls sugar 1 tablespoonful flour 3 cupfuls chopped nuts 1 teaspoonful baking powder Beat eggs separately. Add sugar to yolks. Add nuts to beaten whites. Mix lightly and add baking powder and flour together. Bake quickly in large cake tins. Put together with whipped cream. Plum Pudding Four eggs, two teacupfuls of sugar, three and a, half teacupfuls of flour, one cupful of butter, one cupful of milk, one pound of raisins, one of currants, two tablespoonfuls of cloves and allspice, and two teaspoonfuls of baking powder. Beat the yolks of eggs and one cupful of sugar until light ; cream the other sugar and the butter together and mix, adding the milk and flour; lastly the beaten whites and baking powder. When well mixed, add the fruit and spices ; boil four hours in a double boiler, and serve with "Hard Sauce." Fig Pudding